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Crispy Panko Chicken & Sweet Chili Mayo
with Rice & Bok Choy
Active:
45m
Total:
45m
Juicy chicken thighs coated in panko breadcrumbs achieve an irresistibly crunchy, golden brown exterior before perching atop fluffy white rice and tender bok choy. A creamy combination of sweet chili sauce and mayonnaise is perfect for drizzling on top.
Details
Juicy chicken thighs coated in panko breadcrumbs achieve an irresistibly crunchy, golden brown exterior before perching atop fluffy white rice and tender bok choy. A creamy combination of sweet chili sauce and mayonnaise is perfect for drizzling on top.
Nutrition per serving
45g Of Protein
Ingredients
12 oz
Boneless, Skinless Chicken Thighs
½ cup
Long Grain White Rice
1 each
Pasture-Raised Eggs
10 oz
Baby Bok Choy
2 each
Scallions
1 cup
Panko Breadcrumbs
2 tbsp
All-Purpose Flour
3 tbsp
Sweet Chili Sauce
1 tbsp
Soy Sauce
2 tbsp
Mayonnaise
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Cook the rice
step 2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the sweet chili sauce and mayonnaise.
step 3
Cook the bok choy
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the soy sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until combined. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.
step 4
Bread & cook the chicken
Place the breadcrumbs and flour on two separate large plates; season each with salt and pepper. Crack the egg into a bowl; season with salt and pepper. Beat until smooth. Pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a flat meat mallet), pound to a ¼-inch thickness. Remove and discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the beaten egg (letting any excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer to a separate plate. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded chicken. Cook 6 to 8 minutes per side, or until golden brown and cooked through.* Transfer to a paper towel-lined plate; immediately season with salt.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 5
Finish the rice & serve your dish
To the pot of cooked rice, add the cooked bok choy. Stir to combine. Taste, then season with salt and pepper if desired. Thinly slice the cooked chicken crosswise. Serve the finished rice topped with the sliced chicken. Drizzle with the sweet chili mayo and garnish with the sliced green tops of the scallions. Enjoy!
Instructions
step 1
Cook the rice
step 2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the sweet chili sauce and mayonnaise.
step 3
Cook the bok choy
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the soy sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until combined. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.
step 4
Bread & cook the chicken
Place the breadcrumbs and flour on two separate large plates; season each with salt and pepper. Crack the egg into a bowl; season with salt and pepper. Beat until smooth. Pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a flat meat mallet), pound to a ¼-inch thickness. Remove and discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the beaten egg (letting any excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer to a separate plate. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded chicken. Cook 6 to 8 minutes per side, or until golden brown and cooked through.* Transfer to a paper towel-lined plate; immediately season with salt.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 5
Finish the rice & serve your dish
To the pot of cooked rice, add the cooked bok choy. Stir to combine. Taste, then season with salt and pepper if desired. Thinly slice the cooked chicken crosswise. Serve the finished rice topped with the sliced chicken. Drizzle with the sweet chili mayo and garnish with the sliced green tops of the scallions. Enjoy!
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